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Suragan San Francisco Yelp Reviews
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Tried Suragan because of a write up about how the menu was
Tried Suragan because of a write up about how the menu was developed- from a 400 year old Korean cookbook. Food and service were outstanding and fabulous. In speaking with the chef afterwards, I told him he deserves a Michelin star. Lo and behold a few months later he was awarded one. Highly recommended. The food is sublime, wonderful and like nothing you've ever had before. Looking forward to going back with our son in a few months.
Be the first to ReplyThis is a bittersweet review.
The 12-course tasting menu at Suragan was one of the best meals I've had in a long time, and its concept of recreating and reinterpreting ancient Korean recipes is unique and creative. It's like an adventure back in time through a chef's vision and his food. My dining companion and I were already planning our return. Sadly, chef Jongmoon Choi informed us after our meal that the restaurant would be shuttering on August 19 until further notice. The chef's plan is to reopen but in a different location (South Bay was mentioned). Lack of support from his current restaurant group and the perils of operating in the Tenderloin appear to have taken their toll. Suragan was operating without a general manager or sommelier, which might explain why the price was also below $200 per person. But chef Choi is hoping to keep his concept alive in a more supportive environment and with more investors. Chef Choi's end-of-meal discussion at our table was a disheartening end to what was otherwise an incredible dinner. Chef Choi's concept is to take old Korean cookbooks that have been translated from ancient Korean into modern Korean by historians and reinterpreting the recipes within. For each course, a card is placed at the table that has an English translation of the original ancient Korean recipe as well as an explanation of what the chef changed in his interpretation. Further, at the start he explains the significance of the time period he has chosen to showcase. The time period of our tasting menu was the 1600s and the theme was Eumsik Dimibang, which was a cookbook written around 1670. The cookbook was the first written by a woman in East Asia and the first written in the Korean language. I won't go into detail on the food here, except to say every single course was delicious and aesthetically pleasing. You can check out my photos for details. There are even Korean wines for pairing. At this point, I urge you to try to get a reservation before they close. They have two seatings (5:30 p.m. and 8:30 p.m.) Tuesday-Saturday until August 19.
Be the first to ReplyI feel so fortunate that we experienced Chef Choi's version
I feel so fortunate that we experienced Chef Choi's version of historical Korean recipes before he pauses Suragan. We appreciated the written descriptions of each dish and how Chef Choi conceptualized his versions along with the verbal explanations during service. Everything was thoughtfully created and delicious! The beef supplement was super tender and flavorful, too. I hope Chef finds support to enable him to realize his vision and reopen elsewhere - we'll be there whenever that happens! *desserts not pictured, but equally tasty!
Be the first to ReplySecond visit to Suragan.
First time was at the pop-up location at the Sato Sushi location. Cuisine was as excellent as I remembered. Each course has a written description and explanation by the chef. At the end of the courses, Chef Choi came out and thanked ne for visiting. I had told the maitre d' that was at the pop-up and Chef Choi thanked me for that as well. He also explained his plans for the future, which were a culinary expedition through Korean cuisine through cook books written through the centuries of Korean cuisine. Sadly though, the current location will be closing because of the horrible location, the worst part of the Tenderloin. Chef Choi explained that the investors didn't take his input into account on location or the design of the restaurant. I can say that I sat at the counter at the pop-up and being right there as Chef Choi cooked and plated was the only way to experience his work. As for the cuisine, it was many small dishes with an excellent experiene of this particular era of Korean cuisine. I especially enjoyed the halibut mandu, the mul mandu, and the beef tartare. This is basically similar to Sons and Daughters or The Avery, but with the best Korean cuisine. Highly recommended despite the location. Hopefully he and his investors can fix that problem. It's so bad there the maitre d' has to close the steel security gate during service. Thanks Mayor London Breed!
Be the first to ReplyVisited 7/7/2023.
Party of four. The chef's current seasonal tasting menu is based on the recipes from the Joseon Dynasty, specifically on Eumsik-dimibang around 1670, which was the first recipe book written by a woman in East Asia and the first cookbook written in Korean. There are two seatings. We attended at 5:30pm so it was an easy 10 minute walk from the Civic Center BART station. Once every guest is seated, they start serving the meal about 10-15 minutes after the seating time. Food is placed in front of everyone, then there is an announcer who explains the dish and how to best enjoy it. At each table, they provide a detailed explanation of each dish, its historical significance and how they updated the traditional dish using modern techniques. The service was impeccable from start to finish. At the end, Chef Jongmoon Choi visited with every guest to chat, answer any questions and thank us for our visit. The tasting menu had five starters, three second courses, a main dish along with the supplement sous vide short rib that we opted into and three desserts. Yes, we happily rolled out of the restaurant! It's an experience so be prepared to spend two hours relaxing and enjoying the flavors.
Be the first to ReplySo the concept of this place is tasting menus based on
So the concept of this place is tasting menus based on ancient cookbooks, which needless to say is nuts. Obviously they're not just making it exactly as written though and are fancying it up with expensive ingredients and a mix of different cooking techniques. It's legitimately interesting stuff. Note that this is very much in the TL and I do not recommend parking your car around there. I work in the neighborhood and am pretty familiar with the environs. You'll be fine.
Be the first to ReplySuragan is very interesting conceptually.
The chef found historical recipes and use them as inspiration for contemporary dishes. There are no substitutions, as a heads up. The recipes the menu is based on changes, and the one we had was the Eumsik Dimibang II. The chef came out at the end to chat, and we learned that he'll be pulling on other historical recipes through time. The wine pairing and service were good. My favorite dish of this menu was the scallops, which had a very flavorful "shell" that you broke up to pair with the scallops. Each dish had an explanation (in writing), and it was fun to learn.
Be the first to ReplyWent for the tasting menu featuring Eumsik Dimibang.
It consists of a series of small and medium plates. My favorites are: Fish jeon - very rich taste, fish was very tender. Sautéed pork - well smoked, the perfect balance between meat and fat. Hwajeon - tastes odd at first but the more I bite it the more I like it! It has a sweet and sour taste. Nothing can beat their add on option, which is a slow cooked beef. You do have to add it at the time of reservation, but it's so so good it's a must have. It almost melted in my mouse and tastes better than any other beef I had before. With the add on and slight drinks, it came out to be $350 per person. The restaurant is in Tenderloin, so you should probably try to Uber there and back. The chef came out to explain his menu as well as why he made the choices, which elevated the dinning experience. Would go again when next season's menu comes out!
Be the first to ReplyJust had my birthday dinner here thanks to my husband that
Just had my birthday dinner here thanks to my husband that made the reservation. I love food and food history, and I had been reading about the ancient Korean cooking and recipes. So when we found out that this restaurant that does historical Korean food existed, we absolutely had to try it. In case it matters- I am Korean from Korea lol. Everything on the menu tonight was DELICIOUS. We've been to many fine dining places over the years and recognize that making every dish work is a difficult feat to achieve. Yet, Suragan did it. Some of the standout dishes were the fish jeon (soy butter, need I say more?), yellowtail, beef tartare (one of the best I've ever had), the pork belly (even if it was fatty it was good; and the rice was so good), and the peach ice cream for dessert (the mascarpone worked really well). We are excited for what the chef has in store for the next periods and will go back to try this culinary adventure. Definitely worth the price tag (and more). Hopefully a michelin restaurant in the near future. + the service was really good as well. Liked the personal touch of the chef visiting every table at the end. Pacing was on the faster side once it started, which I did not mind at all. Also the drinks were amazing. Try the mushroom-based chungju.
Be the first to ReplyA 12-course dining experience at this unique Korean
A 12-course dining experience at this unique Korean restaurant, in which the tasting menu is based on the recipes in the history of Joseon Dynasty. The chef was so sweet -- he would come out and patiently introduced every course. Ever changing menu that features the freshest ingredients. This restaurant also got featured at various magazines since it opened up. This restaurant opened around half a year ago and I would recommend the dining experience there for fine dining & special occasions Booked my reservation on Tock :) would recommend booking a week in advance
Be the first to ReplySuragan has a very interesting concept: the menu here is
Suragan has a very interesting concept: the menu here is inspired by a Korean recipe book from 1450. For each dish, they presented a paper that contained the original recipe and the chef's modern reinterpretation of it. According to the chef (who personally went up to each table after the meal), the menu changes every 3 months, and he plans on focusing on recipe books from from different centuries each year. I absolutely loved all of the starters. They remind you of popular Korean food you might see in more casual day to day meals, but have an elevated spin on them. I have to call out the beetroot kimchi - savory, sweet, tart flavors all packed into very pretty presentation. Of course the star is the 48 hour sous vide beef short ribs. There was so much depth to the meat, and I loved how you could make your own wraps using the lettuce, ssamjang, kimchi, and mushrooms on the side. The meal was $135 pp. I hope to be back soon!
Be the first to ReplyEvery single bite was delicious and the overall experience
Every single bite was delicious and the overall experience was great. I loved how they announced every dish and gave you a lot of information about it. Also very nice of the chef to come talk to every table at the end of the meal
Be the first to ReplySuragan is an amazing place.
It is bridging a gap between fine dining and our perception of the tenderloin, in the heart of San Francisco. I loved how intimate it felt with the decor and classical jazz music playing, But the food was the highlight. Everything tasted fresh and the presentation of everything down to the explanation was interactive. Chef moon is a phenomenal chef, the way he was able to translate ancient text from the 1400's and curate such a unique dining experience. He will be redesigning the menu every three months and I plan to visit each season.
Be the first to Reply1. Excellent value for the price of $135pp. For those who
1. Excellent value for the price of $135pp. For those who are complaining about the price to quality ratio, please go and gain more perspective of other fine dine restaurants in SF. 2. Amazing TLC from the chef and the team. From creative plating of each menu item to story of the chef's inspiration on all of 12 dishes...it's incredibly thoughtful.3. Authenticity. This restaurant is a legit Korean fine dining experience. Also, the Chef is legit. He's super passionate and does not compromise the tradition with gimmick of bringing in French fusion. His knowledge and understanding of true Korean cuisine is commendable. Truly an authentic 1400s recipe turned modern without compromise. Job well done for the chef. As a Korean decent who was raised by a Korean chef, I gotta give this to him. Fine print and Attention:This restaurant is in the heart of tenderloin. No kidding, it is extremely dangerous. I beyond highly recommend taking Uber getting dropped off right at the restaurant and picked up and stay in the restaurant until the Uber arrives. It's really rough outside.They just opened 2 months ago. Provide them with feedback for improvement instead of judgement. They are figuring things out but learning very fast. It's challenging economy, so have some compassion for the small businesses. The restaurant takes Sundays and Mondays off. Email and phone calls are hard to reach during none operation hours. Make sure you plan at least 3-4 days ahead of you need to change time or cancel. They are strict with their start time because that's when they serve the whole restaurant. Overall, I genuinely appreciated the server who went above and beyond for the comprised experience I had due to reservation logistics nightmare and dangerous situation outside. Korean fine dine restaurants are super rare, so I really want to see them successful. Wishing them the best and hope many people can experience this authentic restaurant. Great quality, value, service and wow. Delicious plates.
Be the first to ReplyOverall, we enjoyed our experience.
We loved the concept of historical Korean recipes. The plating was beautiful but I was hoping for more punch in terms of flavor. The standouts were the oyster, spare rib, and orange "fruit" dessert. The restaurant is still young and needs time to work out some kinks to make it a truly fine dining experience (such as softer lighting, more comfortable seats, smoother service). Still, we recommend checking this place out.
Be the first to ReplyAbsolutely amazing.
Beautiful space. The concept is extremely well thought out and executed perfectly. I love both Korean food and fine dining. I was extremely impressed by the creativity and the care that the chef put into the textures and flavors - honoring the traditional recipes from the 1400-1500s but adding his personal and contemporary updates. Chef came by our table at the end of our meal. He will be focusing on recipes from the 1600 starting in March. I recommend going now before it's get too difficult to get a reservation and the prices go up!
Be the first to ReplySuragan now has a permanent home!! Starting as a pop-up
Suragan now has a permanent home!! Starting as a pop-up inside Sushi Sato, this spot has evolved into a standalone spot. We were able to experience this exciting culinary journey at the soft opening. Chef Jongmoon's menu is inspired by the Sanga-yorok--the oldest Korean recipe book, published in 1450. Every bite is rooted in the rich history of Korea with a fun modern spin! I could probably eat a hundred of ALL the starters--Beetroot Kimchi presented like a flower, Oyster in a fully edible shell, Jeon green onion pancake explosion! Loved it all! And do NOT skip the drink pairing!
Be the first to ReplyI was really excited about Suragan initially as upscale
I was really excited about Suragan initially as upscale korean food in san francisco is more rare to experience. Dishes I really enjoyed were the jeon and the cod skin broth (my favorite on the menu). They were both super flavorful and had the perfect texture for all ingredients involved in the dish. The egg noodles and short rib were fine in terms of taste, but in comparison to other items from the experience and as the entrees of the night, I felt that they were both very unimpressive in terms of presentation and originality. Each dessert course was increasingly less enjoyable, which was unfortunate because it's at the end of the dining experience. The taste and the texture were both really off and I felt disappointed that the dinner ended on a low. The service, on the other hand, was great and I really enjoyed reading about the stories and inspiration behind each course, which were provided on a small card that our server would bring before each set of dishes. However, no matter how amazing service can be, it cannot makeup for how the food tasted, so unfortunately I do not recommend this dining experience to be worth the current price point.
Be the first to ReplyFor the price point ($135/pp), I expected just a little
For the price point ($135/pp), I expected just a little better. Ambiance: located in the heart of the tenderloin, and unfortunately, it still felt that way even after walking in. It smelled a bit like cleaning solution and the seating area felt very close to the street.Food: good but not great. Some of the small plates were tasty and quite clever (like the pancake and beet flower), and the short rib was yum. But there were several dishes that had "kimchi" pickled veggies on the side and the pickling was so light, it was almost flavorless. Not what I would expect from a Korean place. The ingredients also seemed kind of inexpensive? There was really only one meat dish, and like one thin slice of meat on the noodles (prob 3 ounces total). One steamed fish dish. Nothing high quality enough to justify the price imo. I love Korean food, I know this isn't a Korean bbq joint, but most of what was served seemed pretty ordinary.Service was fine. Well paced and friendly. The corn floss tea was delicious and they were generous with the refills.
Be the first to ReplyA gem in the heart of the Tenderloin.
Get ready to be transported to another dimension after walking through the entrance threshold. You'll forget you're in the TL. You're immediately greeted by a service team member, seated promptly, and handed menus for the night's tasting, beverage pairings, and a la cart beverages. Overall, the experience was unique, and inspirational. Each dish was presented by rotating team members, including the Chef. Furthermore, each dish had a written description and significance of the dish that was presented at the table. Truly special! The food was delicious, and each dish was well planned and thought out. The only one criticism I have is the experience felt rushed, as there was another group of diners scheduled after us. It is a business after all. Standouts:-Beetroot kimchi - beautifully presented and delicious! -Jeon - bite size pancake made with wheat and scallions. Chef's version of Pajeon.-Oyster with a edible shell - amazingly fresh, creative, and delicious! Using the edible shell as a palate cleanser after consumption of the oyster. So original!-Cod skin broth - hands down the BEST prepared Black Cod I've ever experienced. So fresh! So silky! Absolutely delicious! Notto mention the tasty rich broth that it's served in.-How to fix spoiled meat - Short rib braised for 48 hours. What's not to like. So tender! So flavorful! I can eat three servings of this.-Fruit rice cake - this dessert was nostalgic for me. If you've had orange creamsicle back in the day, then you'll like this. Of course this is infinitely better. I wanted another serving. Unfortunately, my company didn't want to share either Thank you Chef and service team for your tenacity and creativity.
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